Recipe for Rogani Mushrooms 
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Yield:
4 servings
Ingredients:
Amount Ingredient
600 gm Mushrooms, stemmed and boiled
1/2 cup Oil, (100 ml.)
4 x Bay leaves
1/2 tsp Mace, (javitri) (2 g.)
4 x Cloves
4 x Green cardamom
4 x Black cardamom
4 x Cm cinnamon
4 tsp Ginger-garlic paste, (20 g.)
1/2 cup Tomato puree, (300 ml.)
Salt to taste
2 tsp Chilli powder, (10 g.)
1 tsp Turmeric powder, (5 g.)
2 tsp Coriander powder, (10 g.)
3/4 cup Brown onion paste, (150 ml.)
1/3 tbl Curd, beaten 100 ml. water (50 ml.)
A pinch of garam masala powder
5 gm Coriander leaves, chopped
1 tsp Ginger, julienned (5 g.)
Instructions:
Instructions: HEAT oil in a pan. Add bay leaves, mace, cloves, green cardamom, black cardamom and cinnamon. Saute till they crackle.

Stir in the ginger-garlic paste, dissolved in a little water, and stir-fry till the water dries out. Add tomato puree, salt, chilli powder, turmeric powder, coriander powder and saute till the oil floats on top. Add the brown onion paste and curd and stir-fry for two minutes. Add the mushrooms with water. Cook on low heat until the curry thickens and the mushrooms are cooked. Remove from heat and transfer to a serving dish.

Serve hot, garnished with garam masala powder, coriander leaves, julienned ginger and green chillies.

NOTES : (Mushrooms cooked in a rich onion and tomato curry)

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